A rich and heady spice mix from North Africa. Keep it in the fridge to use liberally in soups and stews. I have used it in Lentils and Silverbeet with Feta Cheese.

Ingredients

• 2 tbsp cumin seeds, lightly toasted and finely ground
• 1 tbsp coriander seeds, lightly toasted and finely ground
• 1 1/2 tbsp sweet paprika
• 1 tbsp ground ginger
• 2 cloves of garlic, roughly chopped
• 2 whole chillies seeded, scraped and roughly chopped
• Juice 2 lemons
• 100ml olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

Method

Put all the inredients into a food processor and blitz until everything is ground to a paste. Will last for 6 months if you top up with a little oil each time you use it.

Taken from moorish, Flavours from Mecca to Marakeech by Greg and Lucy Malouf